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Fajita-Style Beef Bowls

Fajita-Style Beef Bowls

with Basmati Rice and Lime Crema

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Easy, fast and packed with flavour, this dish gives you the fiesta without the fuss! Bell peppers and green onions pair perfectly with tender beef for a delicious fajita bowl that comes together with smoky Mexican-style seasoning.

Tags:Family FriendlyBestseller

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef

113 g

Yellow Onion

2 tbsp

Mexican Seasoning

¾ cup

Basmati Rice

2 unit

Green Onion

160 g

Sweet Bell Pepper

80 g

Roma Tomato

½ cup

Monterey Jack Cheese, shredded


2 unit

Garlic, cloves

3 tbsp

Sour Cream


1 unit


Not included in your delivery

2.5 tbsp


0.38 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories930 kcal
Fat48 g
Saturated Fat17 g
Carbohydrate84 g
Sugar12 g
Dietary Fiber6 g
Protein42 g
Cholesterol101 mg
Sodium1210 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Small Bowl
Large Bowl
Large Non-Stick Pan
Aluminum Foil
Medium Bowl
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.


Meanwhile, core, then cut pepper into 1/2-inch pieces. Cut tomato into 1/2-inch pieces. Thinly slice green onions. Peel, then cut onion into 1/4-inch pieces. Peel, then mince or grate garlic. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Add 1/4 tsp lime zest, 1 tsp lime juice (dbl both for 4 ppl) and sour cream to a small bowl. Season with salt and pepper, then stir to combine. Set aside.


Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add Mexican Seasoning. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper, to taste. Transfer beef to a large bowl. Cover with foil to keep warm.


Heat the same pan over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then peppers, onions and garlic. Cook, stirring often, until peppers are tender-crisp, 3-4 min. Remove the pan from heat, then transfer pepper mixture to a medium bowl.


Fluff rice with a fork, then season with salt. Heat the same pan over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then rice. Cook, stirring occasionally, until liquid is absorbed and rice starts to brown, 1-2 min. Add green onions and pepper mixture. Season with salt and pepper. Stir until warmed through, 1-2 min.


Divide fajita rice mixture between bowls. Top with beef and tomatoes. Sprinkle cheese over top. Dollop with lime crema. Squeeze a lime wedge over top, if desired.